Turkish Rice Pudding
Creamy rice pudding baked in a water bath until its surface develops deeply browned, mottled spots.
Temper Before You Thicken
The rice must be completely tender before the milk is added, with no hard center remaining. Whisk the egg yolk, cornstarch, and water smooth, then gradually add hot pudding to temper the mixture before returning it to the pot. Cook it only until it flows smoothly, since the rice pudding firms as it cools. For even browning, use hot water halfway up the bowls and bake them on the top rack.
- Yield
- 6 baking dishes
- Servings
- 6 servings
- Total time
- 1 hr
- Difficulty
- Medium
- Prep time
- 15 min
- Cook time
- 45 minChill in the refrigerator: At least 2 hr, ideally 4 hr
Ingredients for Baked Sütlaç
For the sütlaç
For boiling the rice
For serving
How to Make Baked Sütlaç
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01
Wash and boil the rice
15–20 minutesWash the rice until the water runs clear, then transfer it to a saucepan. Add 2 tea glasses of water and boil over medium-low heat until the rice is completely tender. If the water runs out early, add half a cup of hot water gradually; do not leave excess water in the pan.
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02
Add the milk and sugar
8–10 minutesAdd the milk and granulated sugar to the boiled rice. Stir over medium heat until the sugar has completely dissolved, then bring the mixture to a boil without letting it boil over. Meanwhile, begin preheating the oven to 220°C with top and bottom heat.
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03
Prepare the egg and cornstarch mixture
5 minutesWhisk the egg yolk, cornstarch and half a Turkish coffee cup of water in a separate bowl until smooth. Gradually add 2–3 ladlefuls of the boiling rice pudding, whisking after each addition to bring the mixture up to temperature.
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04
Thicken the rice pudding
5–6 minutesPour the tempered egg mixture into the pot in a thin stream while stirring the rice pudding quickly. Boil over low heat for 5–6 minutes, stirring constantly so it does not stick to the bottom. Remove from the heat, add the vanilla, and stir.
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05
Divide among the bowls and brown the tops
8–12 minutesDivide the rice pudding evenly among 6 heatproof bowls and arrange them in a deep baking pan. Add enough hot water to the pan to come halfway up the bowls. Place the pan on the top rack of a preheated oven set to 220°C with top and bottom heat, and bake only until the tops are mottled dark brown.
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06
Cool and chill
At least 2 hoursCarefully remove the bowls from the pan of hot water. Once they have cooled slightly, refrigerate them without leaving them at room temperature for more than 1 hour. Chill for at least 2 hours, or ideally 4 hours for a firmer texture. Sprinkle with optional hazelnuts or pistachios just before serving.
Baked Sütlaç
Every stage, from cooking the rice and tempering the egg mixture to carefully browning the tops
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Cook the rice until completely tender
Rice that remains firm will not cook enough during baking and will spoil the dessert’s texture.
Best practice: Before adding the milk, check that the rice grains mash easily between your fingers.
Temper the mixture slowly
Adding the cold egg mixture to boiling milk all at once can curdle the eggs.
Best practice: Gradually add small amounts of the hot rice pudding to raise the mixture’s temperature slowly.
Do not over-thicken the pudding in the pot
The rice pudding thickens noticeably as it cools and while it sits in the oven.
Best practice: When you remove it from the heat, leave it thick enough to coat a spoon but still flow smoothly.
Set the water level correctly
An insufficient water bath can cause the edges of the bowls to dry out quickly.
Best practice: Add hot water until it reaches about halfway up the sides of the bowls.
Common Mistakes
Adding the Starch Directly to the Pot
Dry starch clumps as soon as it comes into contact with hot liquid.
Best practice: First, whisk the starch with the water and egg yolk until completely smooth.
Filling the Bowls to the Rim
The sütlaç can puff up in the oven and overflow the tray.
Best practice: Leave at least 1–1.5 cm of space at the top of each bowl.
Cooking Too Long on the Bottom Rack
The edges dry out and the dessert becomes heavy before the surface browns.
Best practice: Move the tray to the top rack and remove it from the oven as soon as it browns.
Covering Hot Sütlaç Immediately
Condensation creates droplets of water on the surface.
Best practice: Once the initial heat has dissipated, refrigerate it; cover it when completely cool.
Why Does This Happen?
Why Does the Top Brown?
Milk proteins, sugar and egg yolk develop color and flavor on the surface under high heat.
Best practice: Use high heat briefly; do not cook the entire dessert for a long time again.
Why Does Sütlaç Become Firmer as It Cools?
The rice and starch continue to bind water as they cool.
Best practice: Leave it slightly more fluid on the stove than you want it to be when served.
Why Does the Surface Crack?
Overbaking creates a thick, dry layer on the surface.
Best practice: Remove the tray from the oven as soon as dark spots appear.
Why Does the Rice Sink to the Bottom?
In a very thin mixture, the rice grains may not distribute evenly as you divide it among the bowls.
Best practice: Stir the pot just before portioning, then divide the rice evenly among the bowls.
Mayana Tips
Use Bowls of the Same Size
Bowls of different sizes will not brown evenly in the same amount of time.
Best practice: Use 6 bowls with the same material and capacity.
Add Hot Water to the Baking Pan
Cold water can lower the oven temperature and lengthen the browning time.
Best practice: After arranging the bowls, carefully fill the pan with hot water.
Cool Quickly and Safely
Leaving the hot bowls at room temperature for too long can affect both the consistency and safe storage.
Best practice: Once the initial heat has dissipated, transfer the bowls to the refrigerator.
Add the Garnish at the Last Minute
Nuts can soften in the humidity of the refrigerator.
Best practice: Sprinkle with hazelnuts or pistachios just before serving.
Ingredients & Measurements
Whole Milk
The milk's fat and protein content supports the body of the rice pudding and browning on the surface.
Best practice: Use whole milk for a fuller result.
Rice Measurement
Too much rice can make the rice pudding seem pilaf-like, while too little can leave it thinner than intended.
Best practice: For 1 liter of milk, keep the raw rice measurement at approximately 80 g.
Level Starch Measurement
Heaping spoonfuls can make the consistency too firm.
Best practice: Measure the starch with level spoonfuls; do not exceed approximately 20 g.
Egg Yolk
Egg yolk deepens the color and helps form the surface in the oven.
Best practice: Do not add the yolk directly; temper it first.
Cooking Techniques
Tempering
Gradually increasing the temperature of the egg mixture helps prevent curdling.
Best practice: Add a few ladlefuls of the boiling rice pudding and whisk constantly to bring it to temperature.
Bain-Marie Cooking
The water in the baking pan balances the heat around the bowls and helps prevent the edges from drying out.
Best practice: Use enough hot water to reach halfway up the bowls.
Top-Rack Browning
Place the bowls close to the top heat so the surface browns quickly.
Best practice: Bake on the top rack at 220°C with top and bottom heat for 8–12 minutes, watching closely.
Controlled Stirring
The starch can thicken and set quickly on the bottom.
Best practice: Stir continuously while thickening, scraping the bottom of the pot.
How to Store and Make Baked Sütlaç Ahead
- Serving temperature
Serve chilled or cool; letting it stand for 5–10 minutes after removing it from the refrigerator brings out the flavor.
- Best resting time
Chill in the refrigerator for at least 2 hours, ideally 4 hours.
- Refrigerator storage
Cover the completely cooled dishes and store them in the refrigerator for up to 3 days.
- Room-temperature limit
Do not leave it at room temperature for more than 2 hours in total; shorten this time in hot weather.
- Freezing
This dessert is not suitable for freezing; the cornstarch-thickened milk mixture may become watery and grainy when thawed.
- Reheating
Reheating is not recommended; baked sütlaç is prepared to be served cold.
- Make-ahead steps
Sütlaç can be made 1 day ahead and chilled in its dishes; leave the garnish until serving.
- Serving suggestion
Garnish with finely ground hazelnuts or pistachios just before serving.
Nutrition
1 serving: 1/6 of the recipe; excluding hazelnuts or pistachios
The calculation is based on 6 equal servings. Standard manufacturer labels, TÜRKOMP, and USDA averages were used for whole milk, uncooked white rice, granulated sugar, cornstarch, egg yolk, and vanillin. Cup and spoon measurements were converted to gram equivalents. Values are approximate calculations.
Frequently Asked Questions About Baked Sütlaç
What temperature should oven-baked rice pudding be cooked at?
Bake in a preheated 220°C oven with top and bottom heat on the top rack for approximately 8–12 minutes, until the surface is browned in spots.
Why doesn't the top of oven-baked rice pudding brown?
Browning will be delayed if the oven is not hot enough, the bowls are on the bottom rack, or the surface is too watery. Use the top rack and high heat.
What does the egg yolk do in oven-baked rice pudding?
The egg yolk gives the rice pudding a fuller texture and helps the surface brown more distinctly in the oven.
How do you keep the starch from becoming lumpy?
Mix the starch smoothly with the egg yolk and water, then temper it gradually with the hot rice pudding and add it to the pot in a thin stream.
Is oven-baked rice pudding served hot or cold?
For the pudding to set, chill it in the refrigerator for at least 2 hours, then serve it cold or chilled.
How many days does oven-baked rice pudding keep in the refrigerator?
Let the baked rice pudding cool completely, cover it, and store it in the refrigerator for up to 3 days.
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